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It’s Fall, Y’all!

By October 12, 2018No Comments

Pumpkin and meat. Yum!

Fall is finally here, which means mimosa brunches on the patio and pumpkin spice everything!

With cooler weather approaching and the holidays around the corner, it’s time for a delicious recipe you can’t help but share with friends and family. This easy and delicious recipe is all made in a beloved crockpot to accommodate your busy schedule.

The Pumpkin Pot Roast includes all your fall favorite veggies including carrots, onions, a tomato stew-based gravy and of course: Pumpkin.

Here’s what you need:

3 lbs rump (or chuck) roast
Cracked black pepper
Garlic Powder
3 tsbp. canola oil
1 cooking pumpkin
3 large carrots
1 large vidalia onion
6 garlic cloves
4 cups beef stock
8oz can tomato sauce
1 tbsp thyme
2 tsp paprika

Here’s How to Make Pumpkin Pot Roast:

Let’s begin with the pumpkin.
Pick your pumpkin, then follow by gutting and cutting your gourd like your favorite horror movie!
Make sure you peel the skin off with a vegetable peeler after cutting it in half, then put in oven at 400° for 40 minutes.

Follow with prepping your vegetables.
Make sure your vegetables are rinsed off and clean, peeled and roughly chopped to 2″x2″. Set them aside, as we will put them in the slow cooker with the meat.

Now, its time to work on the meat.
You have a choice between a chuck roast, bottom round roast and a top round roast. Personally, I like to use a rump roast as it’s an inexpensive cut that falls apart after being in the crock pot all day. Add salt and pepper, then sear the meat in a cast iron skillet with 3 tbsp. of olive oil and a half stick of butter. Once all sides of the meat are brown, take roast out and set aside. You will then smash the garlic, chop it quickly and add to the pan, saute just until fragrant. Deglaze the pan by adding a little bit of beef stock and scraping it with a spatula to lift meat bits.

What’s a roast without gravy?
You will add remaining stock, tomato sauce, and tomato paste. Stir until all of them are combined in the pan. Add all of your herbs and spices and set aside to pour into the crock pot at the end.

Now, combine your ingredients for this incredible roast!
Put meat at the bottom of the slow cooker, add all of your chopped vegetables, Remove your pumpkin and cut to the same size pieces as your vegetables and finish by adding your gravy to the top along with two cups of water. Turn your crockpot on to low, and set it to cook for 6-8 hours.

After your long day at work, you get to come home with to the best seasonal smell and a decadent meal for you and your family to enjoy. I love this recipe by Will Cook For Smiles and highly recommend their website!


Blog by Jules


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